Tuna and Salmon Sashimi, Seaweed, and Cucumber Salad with Ponzu Sauce

It’s a new year and for a lot of people that means a clean, healthy beginning, because of this I wanted to feature a dish that is simple, fresh, healthy, and most importantly, delicious. This sashimi, seaweed, and cucumber salad is all of these things and appetizing to boot.

My mind always drifts to Japanese cuisine when I think of using fresh ingredients in a pure and simple way. Jiro Ono, renowned sushi chef and owner of the three-star Michelin restaurant Sukiyabashi Jiro, says in the documentary Jiro Dreams of Sushi, “Ultimate simplicity equals purity,” and I believe this can be seen throughout Japanese cuisine.

I kept this idea of “simplicity equals purity” when creating this dish. The sashimi, seaweed, and cucumber salad showcases the natural flavors of the ingredients, resulting in a refreshing salad. Sliced cucumbers comprise the base of the salad, which is topped with seaweed salad, flying fish roe (tobiko) and tuna and salmon sashimi cubes. The salad is finished with ponzu–a citrusy, tangy-sweet sauce.

I used a spiral vegetable slicer to cut the cucumbers (my new Christmas kitchen gadget), but you can also julienne or slice the cucumbers by hand.

 Fresh Salmon and Tuna with Shun Knife

It’s important when buying the ingredients for the dish to make sure they are fresh; this is especially true for the fish and seafood because they will be consumed raw. If you’re in Chicago, the Mitsuwa Marketplace has a wide assortment of fresh seafood. Otherwise, tell your fishmonger that you are looking to buy fish to consume raw and ask for their recommendation. For more advice about buying raw fish, read this article here.

I chose to top my salad with tuna and salmon sashimi, but you can use whatever fish or seafood combination you desire. You can also use imitation crab, if you prefer a cooked option.

Tuna and Salmon Sashimi Salad with Choya Japanese Plum Wine (Umeshu)

This sashimi, seaweed, and cucumber salad goes great with Choya Japanese plum wine—a slightly sweet, but not overpowering wine made with ume fruit.

I hope you enjoy this healthy and flavorful salad as much as I do! If you experiment with different seafood or ingredient combinations, feel free to send pictures or let me know in the comments.

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Sashimi, Seaweed, and Cucumber Salad with Ponzu sauce

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Serves	4
Region	Japanese
By author	Rosanna

Try this simple, fresh, healthy, and most importantly, delicious sashimi, seaweed, and cucumber salad with ponzu sauce. It's refreshing and easy to make.

Ingredients

• 1 large English cucumber (peeled)
• 6 Ounces fresh fish (I used tuna and salmon sashimi)
• 3 Ounces seaweed salad
• 1 Ounce flying fish roe (tobiko)
• 1 cup ponzu

Note

* It’s important when buying the ingredients for the dish to make sure they are fresh; this is especially true for the fish and seafood because they will be consumed raw. Tell your fishmonger that you are looking to buy fish to consume raw and ask for their recommendation.

* I chose to top my salad with tuna and salmon sashimi, but you can use whatever fish or seafood combination you desire. You can also use imitation crab, if you prefer a cooked option.

Directions

Step 1

Slice or julienne the cucumber into thin pieces. Divide evenly into 4 serving dishes. Top each bowl with seaweed salad, flying fish roe, and fish. Add 1/4 cup ponzu to each plate. Serve.